Vegetarian

Eating Well’s Asparagus Casserole

READY IN: 1hr 15minsYIELD: 10 cups

INGREDIENTS

  • 3tablespoonsunsalted butter, divided
  • 12 cuppanko breadcrumbs, preferably whole wheat
  • 3lbsasparagus, trimmed and cut into 2 inch pieces
  • 1tablespoon finely chopped garlic
  • 2tablespoonsall-purpose flour
  • 2cupswhole milk
  • 5ouncescream cheese
  • 12 cup shredded part-skim mozzarella cheese
  • 1teaspoonsalt
  • NUTRITION INFO

    Serving Size: 1 (2232) g

    Servings Per Recipe:1

    Calories: 195.7

    Calories from Fat 110 g 57 %

    Total Fat 12.3 g 18 %

    Saturated Fat 7.1 g 35 %

    Cholesterol 36.9 mg 12 %

    Sodium 428.7 mg 17 %

    Total Carbohydrate14.1 g 4 %

    Dietary Fiber 3 g 12 %

    Sugars 5.2 g 20 %

    Protein 9.4 g 18 %

    DIRECTIONS

  • Preheat oven to 450.
  • Put a large pot of water on to boil.Set a large bowl of ice water near the stove.
  • Melt a tablespoon of butter in a small bowl in the microwave, about 30 seconds.Stir in panko and set aside.
  • Cook asparagus in boiling water until bright green, about 1 minute.
  • Drain and transfer to the ice bath.
  • Let cool for 5 minutes, then drain and pat dry.
  • Arrange the asparagus in a 9×13 inch baking dish.
  • Heat the pot over medium high heat.
  • Add the remaining 2 tablespoons butter and stir until melted.
  • Add garlic and cook, stirring, until fragrant, about 1 minute.
  • Add flour and cook, stirring, for 30 seconds.
  • Gradually whisk in milk.
  • Bring to a boil, whisking constantly.
  • Continue cooking and whisking until the mixture thickens, about 5 minutes.Remove from heat.
  • Stir in cream cheese, mozzarella, and salt.
  • Pour the cheese sauce over the asparagus and stir to coat.
  • Sprinkle the reserved panko mixture on top.Bake until the asparagus is tender, 12 to 15 minutes.
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